| 纳豆激酶的发酵工艺研究 |
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| 引用本文： | 王正刚,丁贵平,蔡正森. 纳豆激酶的发酵工艺研究[J]. 氨基酸和生物资源, 2001, 23(2): 17-21 |
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| 作者姓名： | 王正刚 丁贵平 蔡正森 |
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| 作者单位： | 江苏省微生物研究所, |
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| 摘 要： | 以实验室选育的纳豆菌— 6号 (Bacillusnatto 6)为出发菌株 ,研究其固液两种发酵条件对纳豆激酶溶栓活力的影响。研究表明 ,纳豆菌适于固体发酵 ,37℃下 2 4h ,其活力可达 1 60 0IU/g以上。
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| 关 键 词： | 纳豆激酶 纳豆菌 发酵 |
| 文章编号： | 1006-8376 (2001)02-0017-05 |
| 修稿时间： | 2000-11-07 |
Optimization of Nattokinase Fermentation |
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| WANG Zheng-gang,DING Gui-ping,CAI Zheng-sen. Optimization of Nattokinase Fermentation[J]. Amino Acids & Biotic Resources, 2001, 23(2): 17-21 |
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| Authors: | WANG Zheng-gang DING Gui-ping CAI Zheng-sen |
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| Abstract: | The effect of solid and liquid fermentation on thrombusly tic enzyme activity produced by Bacillus natto No. 6 strain was studied . The s train was adapted to solid fermentation and the enzyme activity reached 1600 IU/ g when cultured in 37 ℃ for 24 hr. |
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| Keywords: | Nattokinase Bacillus natto fermentation |
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